Production of fermentative preparations.



- other micro-organisms, derived from pure MATHILDE GBOLL, OF VIENNA, AUSTRIA-:HUNG A'RYh PRODUCTION OI FEBMENTATIVEPREPABATIONS.

No Drawing.

Toall whom it may concern:

Be it known that I, MATHILDE GROLL, a subject of the 'Emperor of Austria-Hungary, residing at -'Vienna, I, in Austria-,Hungary,

"5 have invented'certain new and useful Im- Production of Fermenta-' provements in the tive Preparations, of which the following is a specification. e

The object of this invention is to provide a .process of producing bacterial and other 'ferments' of durable and highly, effective quality in a convenient form. It is well known that moisture is a very important factor in the maintenance. of the efliciency and reproductiveness ofe micro-organisms.

Nearly all bacteria are weakened, and ulti;

mately perish, when subjected to a condition of dryness, unless they form spores. For this reason, various kinds of liquid bacterial 20 preparations or cultures have been pro duced, but it has been found that chemical changes are liable to occur therein, which cause deterioration. 'To obviate or reduce such changes, moist preparations have been made, by formlng a paste of bacteria or culture, with sugar, almonds, nuts, chocolate, biscuit powder, meal or the like, the paste containm as a rule aboutlO per cent. of moisture. either the paste as a whole, nor its individual constituents have the property of remaining permanently ,moist, and the drying thereof is accompanied by crystallizatlon of the sugar, the result being that the bacteria soon perish or at. least suffer great loss of power of reproduction and activity. 7 The constituents of the paste (ordinary sugar, malt sugar, nuts, almonds, meal and the like) are not wholly free from 40 germs and impurities, so that'the preparal tion in course of time becomes, as experience proves, sour and moldy. In certain cases the preparation (when containmg almonds) smells like hydrocyanic acid. The insolvent constituents of the paste (nutmeal, etc.)

also have'the disadvantage that theyform a sediment in the solvent employed when the preparation ,is taken intouse, and that they lmpede solubility. All the moist preparations of-bacteria which are manufactured up to this time are therefore not reliable.

The object of my invention is to obviate all the disadvantages enumerated and provide. a preparation which remains permanently moist, maintaining the ferment in a fully active state, the process ofmanufac- I Specification of Letters Patent.

PatentedApr. 18, 1916.

Applicatio n filed September 20, 1918. Serial No. 790,841.

ture being such as to wholly exclude impu rities. To this end I use, in preparing the molst mass, not ordinary sugar, but sugar the crystallizing capacity of which has been reduced or destroyed, such sugar being known as fondant sugar. Such sugar is commonly prepared by boiling ordinary sugar to 40 or 45 of the sugar scale, with contmual washing to prevent crystallization, then pouring same, with addition of some potato sugar or grape. sugar, onto a marble plate, spraymgit with water, and

cooling it well and finally forming it-into tablets or working it with a spatula. By this treatment the sugar is wholly sterilized, and deprived of its crystalline quality it is obtained in the form of a non-drying paste which for a very long period retains.

. about 22 or 24 per cent. of moisture. Fondant sugar also has the quality of being very readily and completely soluble in many liquids, .and of very readily mixing'with bac terial cultures and the vehicles thereof, also 'Wlth various additions used, such as stains,

ether and the like. Preparations made by adding bacterial cultures-to fondant sugar are wholly sterile in regard to foreign .germs, and the, micro-organisms permanently retain their activity and power of reproduction or growth, by reason of the 'retention of moisture in the mass.

The process is applicable to all ferments which require moisture for maintenance of their activity and do not perish in sugar.

As an example, I will now describe, the

process of preserving the BacilhtsBulgcri- Good, rich milk is infectedWith a pure culture of the true Bacz'lhbs Bulgaflcus, all

bacteriological precautions being strictly ob served, and is maintained at a temperature of 40 C. for two hours, to provide growth of the bacteria. The bacterial production of lactic acid during this period causes the milk to turn. So much of the .thin milk '.is' then removed as 'to leave a cheese-like residue of the consistencylof butter. This residueis carefully. mixed, in equal parts,

withffondant sugar, .in the course of formmg it into tablets above referred to. The

mixture is thoroughly kneaded, to produce a soft, milky paste. Various admixtures may be introduced before the kneading, as for example phospha'tes, sulfates, carbonates, lactlc acid salts, and the'like, or or ganic acids, to promote bacterial growth,

I 'stains, fruit juices to improve flavor and purposes. The kneaded product may be odor, ether, etc. Other additions may be made for dietetic, medicinal or technical molded and enveloped with crystallic sugar, chocolate,. paraifin or the like, or may be placed in a wrapper or other'container to prevent drying. With this preparation oghurt milk can be readily prepared. Its

flavor is superior to that of the prep'arations of a like nature, heretofore made. I have found that such preparatlons keep constantly their moisture and the bacteria remain living and retain theirgerminative' faculty. Dangerous additions, or the access and more particularly the growth of foreignv germs (mold, hay-bacillus, potato-bacillus,

other germs of sickness or the like) are excluded. I have found that a sample 2% years old had retained its flavor without deterioration, and produced, in ll hour s at 42 C.,

s =normal'Yoghurt milk. Other bacteria capable of energetically decomposing sugar can, as already indicated,

he kept active and reproductive in fondant sugar, more particularly the lactic acid bacteria, including those found in kefir, mazun, gioddu, sauerkraut, gherkins. etc., also many yeast funguses.

For preserving micro-organisms other than the lactic acid, bacteria, the sugar mass is preferably added to whatever breeding vehicle best suits the organisms, such as broth, vegetable extract, starch, albumen so- 'lution, etc. a

What I claim as my invention and desire to secure-by Letters Patent of the United States is:- Y

1. The process of producing a fermentative preparation which consists in mixing with fondant sugar, micro-organisms'capapromoting I with fondant sugar micro-organisms Capable of energetically decomposing sugar and with a salt and an organic acid capable of promoting the growth of said micro-organisms. 4 I

- 4. Process for the production of fermentative substances "by the "mixture of useful lactic acid bacteria with fondant sugar.

In witness whereof I have signed this specification in the presence of two witnesses. I I I MATHILDE GROLL.

Witnesses:

RICHARD KoMmIK, AUoUs'r Fuzznn. 

